Mexican
Posole, roasted chile preparations, tamales, and sauces offer several paths through this Mexican collection. The recipes include particular dishes and adaptations within a cuisine of distinct regional traditions. Browse by the preparation you want to cook, with ingredients, methods, and any changes to a traditional form explained in the individual recipe.
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In this collection
Suiza Enchilada Sauce
2 large tomatillos, husked ½ medium onion, cut into thin wedges 2 fresh jalapeno chile peppers 2 cloves garlic 1 14.5-ounce can fire-roasted tomatoes, undrained ¾ cup fresh…
Greek-Style Quesadillas
For a Mediterranean spin on a Mexican favorite, fill flour tortillas with roasted chicken, feta cheese, red onion, cucumber, Kalamata olives, and Greek vinaigrette salad dressing. Nonstick cooking…
Tempura Shrimp Tacos
Ingredients 1 pound unpeeled, large raw shrimp (31/35 count) 1 cup tempura batter mix ¾ cup cold light beer 2 teaspoons fajita seasoning mix Vegetable oil 12 6-inch…
Salsa Verde
8 ounces tomatillos, husked and rinsed ½ small white onion, finely diced 4 Jalapeño or serrano chiles, stem on, or more to taste ¼ cup minced cilantro ½…
Chicken Tamales
Ingredients 1/2 package dried corn husks for tamales* (about 20) 1/2 cup chopped onion 1 1/2 teaspoons minced garlic 1/2 teaspoon cumin 1/4 teaspoon salt 1/8 teaspoon freshly…